Honeycracklecorn Recipes
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
HONEY CRACKLES
This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as you don't substitute and mix the honey/butter into the cornflakes well.
Provided by Jangomango
Categories Dessert
Time 30m
Yield 24-36 crackles
Number Of Ingredients 4
Steps:
- Prepare two sheet pans of foil muffin cups (patty pans).
- Separate the paper liners from the foil.
- Pour the entire contents of corn flake package into a very large bowl.
- Set oven to 350* F.
- In a small saucepan, melt the honey, butter and sugar on medium heat.
- Do not let it boil: you only want a warm liquid.
- Pour onto the corn flakes.
- Mix well with a spatula.
- Really, really well.
- You mix and mix until every one is coated, about 10 minutes.
- Lots of little hands can help.
- The raw mixture is pretty yummy too.
- Over-fill each foil cup.
- Set touching each other on the tray.
- Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
- It will depend on your oven and where your trays are.
- If you prefer them less crunchy, take them out a couple of minutes early.
- Cool.
- Eat.
HONEY CORN
Provided by Kelsey Nixon
Time 25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days.
MISS PIXIE'S HONEY CRACKLE
Make and share this Miss Pixie's Honey Crackle recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 14m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a saucepan and boil.
- Simmer for about 4 minutes - stir till golden.
- Add rice bubbles.
- Press into buttered tin.
- Let it set for an hour or so.
Nutrition Facts : Calories 182.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 207.1, Carbohydrate 19, Fiber 0.1, Sugar 8.9, Protein 1
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